Eggplant Parmigiana Towers Recipe

Summer is the season for Eggplants Parmigiana in Italy! Check out this easy and fun-to-eat recipe.

SERVE 2 

• 2 Eggplants cut in round slices
• Half jar of Organic Ready Cherry Tomato Pasta Sauce with Basil
• Extra Virgin Olive Oil
• 1 Mozzarella cut in slices
• Garlic
• Lots of Basil
• Lots of grated Parmigiano
• Sea Salt

DIRECTIONS

1. In a pot, brown a piece of garlic with 4 tablespoons Extra Virgin Olive Oil. Then put the Organic Ready Cherry Tomato Pasta Sauce with Basil and let it cook covered at low-medium heat for about 25 minutes. Add a pinch of salt a some basil leaves.
2. In the meantime slightly fry the round cut eggplants in a pan with 4/5 tablespoons extra Virgin Olive Oil and some salt.
3. When the tomato sauce is ready and the eggplants are a bit fried, take an oven tray and start stacking your Eggplant Parmigiana Towers!
4. The order is: 1 eggplant, 1 tablespoon tomato sauce, 1 slice of mozzarella and a nice amount of grated parmigiano cheese. Keep stacking for about 4 levels.
5. Put in over at 350 degrees F for about 20minutes then serve with fresh basil on top!